Salad BLT (Beef, Lettuce, and Tomato) is a

Salad BLT (Beef, Lettuce, and Tomato) is a

Salad BLT (Beef, Lettuce, and Tomato) is a

This light and healthy BLT Salad is a delectable take on a traditional diner staple.

Our salad series is now in its third week. You’ve already had a Garlic Chicken Cobb Salad and a Simply Delicious Asian Chicken Salad, and now it’s time for a nutritious BLT Salad! Guys, this salad is so fantastic, and you can make it completely ahead of time, so it’s perfect for nights when you know you’ll be really busy or as a delicious brown bag lunch.

 You have your B-bacon, crumbled throughout. It’s evident that the L-a it’s salad. You may use any type of tomato you want and stuff this device full of them. And the best part is that you make homemade croutons using bacon grease off the bread.

Yes, you did hear me correctly. You toast those puppies in leftover bacon grease, and they’re just as delicious as they sound. Finish it off with a little mayonnaise dressing (all the flavor, none of the guilt) and you’ve got yourself an American diner staple, minus the restaurant and the guilt!

Salad BLT (Beef, Lettuce, and Tomato) is a
This light and healthy BLT Salad is a delectable take on a diner classic.



4 bacon strips, cut into 1-inch chunks

4 french or sourdough bread slices, cut into 1/2-inch cubes

1 romaine lettuce head, chopped

2 to 3 chopped tomatoes

to taste kosher salt


2 tblsp. of mayonnaise

milk (two tablespoons)

1 tablespoon vinegar (white)

a quarter teaspoon of black pepper

Croutons & Bacon
Cook bacon until crispy in a large pan over medium to medium-high heat. Remove with a slotted spoon from the pan, leaving the oil behind.
You can drain some of the fat out of the pan if there is too much for you. To toast your croutons, you only need around 2 teaspoons, but the bread will absorb up whatever is left, so you may leave as much as you wish. Cook, stirring often, until the bread is golden brown and toasted. Stir regularly, being careful not to burn the croutons. Remove the pan from the heat.
Combine mayonnaise, milk, vinegar, and pepper in a small bowl or mason jar.

Toss lettuce, tomatoes, cooked bacon, croutons, and dressing in a large mixing bowl just before serving to coat everything with the dressing. With a sprinkling of salt on top, divide and serve. Enjoy!
If you want a lot of dressing, you may double the dressing recipe.
Yield is low. Instructions: The recipe may easily be halved in half. 1 and 1/2 teaspoons equals 1/2 tablespoon. Use only 1 teaspoon of vinegar if preparing a single serving. Make-ahead Instructions: The dressing, bacon, and croutons may all be made ahead of time.

Separate the items and store them in airtight containers or plastic bags. If you want to renew the bacon, toss it on a hot skillet or microwave it for 15 seconds before adding it over the salad. Romaine may be chopped two days ahead of time, although it loses some freshness. Tomatoes should be chopped shortly before serving, but they can be cut and preserved in an airtight jar in the refrigerated for up to 24 hours with a folded paper towel to absorb extra moisture.